Sherrypecanballs Recipes

CHERRY PECAN SNOWBALLS

Steps:

• 1. Preheat oven to 275 degrees.
• 2. Cream butter and add sugar gradually.
• 3. Add flour, cherries, pecans, water and vanilla, and mix thoroughly.
• 4. Shape into balls and place on a lightly greased cookie sheet.
• 5. Bake for 30 minutes or until lightly browned.
• 6. Roll in powdered sugar.

CHERRY CHEESECAKE BALLS

Steps:

• Beat cream cheese, sugar, butter, and vanilla extract together in a bowl using an electric mixer. Beat in coconut and cherries.
• Drop batter by teaspoonfuls into graham cracker crumbs and form into balls; roll again and place on wax paper-lined baking sheets.
• Refrigerate for 2 hours before serving.

CHERRY BALLS

Steps:

• Mix thoroughly butter, icing sugar, milk, almond extract and fine coconut.
• Roll each cherry in above mixture, then in graham wafer crumbs.

NO-BAKE CHERRY BALLS

Steps:

• Dry the cherries on paper towel.
• Cream the butter and gradually mix in the icing sugar and orange juice.
• Add coconut and mix well.
• Note: this mixture will be soft.
• Roll a small portion of the coconut mixture evenly around each cherry and then roll in graham wafer crumbs.
• Place on wax paper and keep cool.

SHERRY-PECAN BALLS

Steps:

• In a bowl stir together flour and 1/2 cup of the pecans to combine thoroughly; set aside. Spread remaining 1 cup pecans in a shallow pan; set aside.
• In mixer bowl combine butter and sugar; beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in orange rind and vanilla.
• To butter mixture add flour mixture alternately with sherry, mixing to blend after each addition. Gather dough into a ball and enclose in plastic wrap. Refrigerate until dough is firm enough to shape (about 45 minutes).
• Preheat oven to 350°F Shape dough into 1-inch balls; roll balls in pecans to coat evenly. Place about 1 inch apart on ungreased baking sheets.
• Bake until cookies are golden brown and feel firm when touched lightly (15 to 20 minutes). Transfer to wire racks to cool.